Hearty Vegetable Stew, Crock Pot Recipe
It's Easy, Filling, & Healthy!
I think the best part about cold weather is the abundance of soup and stew recipes. This vegetable stew is truly hearty.
The best part, though, is that it is easy to make (thanks to the crock pot).
See How Easy It Is to Throw It All Together?Click thumbnail to view full-size
- 2 small onions, thickly sliced
- 3 celery stalks, thickly sliced
- 2 carrots, thickly sliced
- 3 potatoes, peeled & wedged
- 1/2 lb mushrooms, quartered
- 3 large cloves garlic, crushed
- 2 cups water
- 1/4 cup low-sodium tamari
- 1/4 cup apple juice
- 1/2 tbs. grated fresh ginger
- 1/2 tsp. marjoram
- 1/2 tsp. thyme
- 1 bay leaf
- 2 tbs. cornstarch
Layer the ingredients, except the cornstarch,into the crock pot, adding the liquids at the end. Cover, and cook on high for six hours or low for 12 hours.
After it is done cooking, gradually add the cornstarch while stirring briskly (so it doesn't lump together). Stir until the stew thickens. Then, serve!
Handy Tips & Hints
*Prepare the vegetables ahead of time. Simply store the chopped veggies in a ziplock bag until the day you want to serve the stew. Combine everything in the stock pot that morning and have a tasty dinner waiting for you in the evening.
*While this vegetarian recipe is filling and tasty, you can easily add meat at the end. We keep meatballs in the freezer, so my husband can add them to his bowl whenever he wants a meaty dinner. Meatballs seem to compliment this dish nicely.
*Mix up the ingredients for variety. For example, the recipe calls for "potatoes", but you can see that I used a combination of regular and sweet potatoes when you look at the pictures above.